Beverage mix

ABSTRACT

A nonalcoholic cocktail mix containing ingredients in such proportions that the mix can be stored under subfreezing conditions, in a frozen slush form. A chilled beverage, such as a cocktail, is prepared by combining and stirring a packet containing a predetermined amount of the frozen slush with a prescribed amount of at least one other ingredient, such as an alcoholic distillate.

. United States Patent [151 3,647,472

Speech et a1. Mar. 7, 1972 [54] BEVERAGE MIX 1,878,203 9/ 19 32 [72]Inventors: Steven R. Speech, St. Paul; Joseph W. 2l39836 2/19382,168,934 8/1939 Opre, Minneapolis; John A. Bridge, Eden 2,927,5443/1960 name 3 3,479,187 11/1969 Atbuckle ..99/60 [73] Assignee: GeneralMills, Inc. OTHER PUBLICATIONS [22] led: May 1970 9 Cotton, L., -O1d Mr.Boston Deluxe Official Bartender s [21] Appl. No.: 35,908 Guide, 1963,Mr. Boston Distiller, Inc. Boston, Mass. (pages 2,3,48- 49) Related US.Application Data Primary Examiner-Lionel M. Shapiro [63]fgggmausgzirgtrlrgart of Ser. No. 732,026, May 27, AssismmEmminer DM.Nafi-l Attomey-Anthony A. Juettner and L. Me Roy Lillehaugen [52]U.S.Cl. ..99/34,99/28,99/30,

' 99/78, 99/136, 99/192 R [57] ABS C 51 Int. Cl. ..C12fl/00,C12g 3/04 Anonalcoholic eeektail mix containing ingredients in sueh 581 Field ofSearch ..99/28, 29, 34, 30, 78, 136, Proportions that the mix can bestored under subfreezing 99 60 ditions, in a frozen'slush form. Achilled beverage, such as a cocktail, is prepared by combining andstirring a packet con- [56] References Cited taining a predeterminedamount of the frozen slush with a Y prescribed amount of at least oneother ingredient, such as an UNITED STATES PATENTS alcoholic distillate.

9 Claims, No Drawings BEVERAGE MIX This is a continuation-in-part ofapplication, Ser. No. 732,026, filed on May 27, 1968, now abandoned.

The present invention relates to a beverage mix, and more specificallyto a liquid-containing, nonalcoholic beverage mix, packaged inpredetermined amounts which can be stored under freezing temperatureconditions, in a frozen slush form, and which can be combined with aselected alcoholic distillate or a selected nonalcoholic liquidingredient, to form a chilled cocktail or beverage without the additionof other ingredients.

While the present mix invention can be used for making a variety ofchilled beverages, it has been found that it can be used for makingalcoholic cocktails with excellent results. As known, alcohol containingbeverages are commonly prepared by using a variety of techniques,procedures and ingredients. Perhaps one of the simplest and most commonprocedures for forming an alcoholic beverage involves combining andmixing a selected alcoholic distillate with a flavored carbonated mixand a desired amount of ice. Cocktails containing alcohol are ofttimesprepared by combining the alcohol with a noncarbonated mix, mixing theingredients, and chilling with ice.

Frozen mix concentrates, and dry powdered mixes, have also been used forforming cocktails. The former is usually permitted to thaw, diluted withwater, combined with a selected alcoholic distillate, and chilled withice; while the latter is combined with water, alcohol, and ice to formthe cocktail.

All of the above types of drink formation techniques have certaindisadvantages. in most instances the amount of the flavored liquid mixwhich is used to form the beverage or cocktail, must be separated andmeasured from a relatively large container, and the container must thenbe re-covered and stored for future use. This sometimes presents storageand shelf life stability nuisances and problems. Furthermore, in mostinstances the ice which is used to cool or chill the drink must be addedeither in cube form or crushed form, to the beverage or cocktailingredients; this requires that the ice cubes be obtained, thatice-crushing equipment be available,

and the like. Finally, as pointed out above, in some instances the mixmust be diluted and/or reconstituted with water, for example when afrozen concentrate or a powdered mix is used, in order to provide acocktail having the proper ratio of ingredients. All of the abovefactors affect to some extent, the optimum flavor requisites (e.g.,through improper amounts of ingredients) and the overall optimumconvenience often desired.

Accordingly, one object of the present invention is to provide abeverage mix for making a chilled beverage.

Another object is to provide a liquid-containing mix which can becombined with at least one other liquid ingredient to form a chilledbeverage without the addition of ice.

Another object is to provide a liquid-containing cocktail mix which canbe combined with an alcoholic distillate to form a chilled cocktailwithout the addition of ice or other'ingredients.

A further object is to provide a prepackaged, liquid-containing,nonalcoholic cocktail mix which remains in a frozen slush form whenstored under subfreezing conditions.

A still further object is to provide a liquid-containing beverage mixwhich can be storedin a home'freezer, and which can readily andconveniently be made into a chilled beverage with a minimum amount ofeffort and a maximum amount of convenience.

Another object is to provide a cocktail mix having improved shelf lifestability whether in a frozen or nonfrozen condition.

Other objects and advantages of this invention will become apparent froma consideration of the following detailed description of the invention.

In general, the invention involves forming a nonalcoholic liquidbeverage mix containing a number of cryoscopic modifying ingredients insuch amounts and proportions that when stored under freezing conditions,the resultant liquid mix is converted to a frozen slush, or soft iceform. The mix is packaged in predetermined quantities so that thecontents of a single package when converted to a frozen slush, can becombined with a prescribed amount of a liquid ingredient, such as water,or a selected alcoholic distillate to form a chilled beverage orcocktail, without the addition of ice cubes or other ingredients.

Under normal conditions, the prepared beverage mix is stored undertemperature conditions existing in most home freezers, for a period oftime before it is used so that it changes from a liquid to a semifrozenor slush condition. It might be pointed out that it can also be storedat room temperature for an indefinite period of time as well, beforefreezing. it must be stored under freezing conditions prior to usehowever, so that it is transformed into a frozen slush condition.Generally, temperatures in'most homefreezers might normally rangefromabout 1 5 to +l0 F. This is the preferred temperature range forstoring the mix, as it will remain in a slush form within this generalrange. It should be pointed out however, that a certain amount of slushwill be present at a temperature as high as about 20 F. as well, andthat slightly colder temperatures than l5 F. might be tolerated as well.It has been discovered that the ingredients used and their relativeamounts with respect to each other is quite important, if the mix is tobe maintained in a frozen slush or soft ice form, rather than in a solidfrozen state. As used herein, the term frozen slush. means that bothliquid, and ice crystals are present in the mixture. The amount of icecrystals will of course increase as the temperature decreases.

Water comprises the major ingredient of the liquid beverage mix.Generally, the amount of water used in the formulation can vary over afairly large range, for example from about 60-80 percent of the totalmix, and its amount is dependent somewhat on the total amount of theother ingredients in the mix. For best results, it is preferred that thewater below in dissolved gases and salts, particularly chlorine, oxygen,and salts of heavy metals.

Sugar is used in the formulation in fairly large quantities, e.g.,up toa maximum of 30-40 percent of the total mix. The

' sugar is used for two primary purposes; as a cryoscopic modifierbecause it serves to lower the freezing point of the solution andcontrol the size of the ice crystals when subjected to freezingconditions, and as a sweetener. Both sucrose and dextrose can be used inthe formulation. In some instances, sucrose is used as the majorsweetening agent, and while the sucrose aids in lowering the freezingpoint of the solution or mix, it does not function as well in thisregard as dextrose, which is a somewhat better cryoscopic modifier.Furthermore, dextrose has lower sweetening characteristics than sucrose.Thus, it has been discovered that a binary mixture of sucrose anddextrose should preferably be used in the formulation, especially whenmaking cocktail mixes. Such a mixture permits the use of a relativelylarge amount of sugar, without causing the mix to become too sweet,while at the same time lowering the freezing point of the mix to adesired level. In other words, such a mixture renders maximum cryoscopicmodification with minimum sweetness. in addition, corn syrup or cornsyrup solids might be used as part of the sweetening ingredient, eitherin addition to, or in lieu of the sucrose or dextrose.

it has been found that the sucrose might comprise about 0-25 percent ofthe total mix formulation; and that the dextrose might likewise rangefrom about 0-25 percent of the formulation. Generally, the preferredamounts of sucrose and/or dextrose will depend upon the specific productbeing formed. For some mixes it will be preferred that the sucroseconstitute a greater percent than the dextrose, while in other mixes,the reverse will be true. if corn syrup or corn syrup solids are used,the amounts might vary from about 0-10 percent.

Glycerol is also used in the formulation as a cryoscopic modifierbecause it helps extend the range of cryoscopic modification. ln otherwords, the glycerol helps control the size of the ice crystals and thefreezing point of the mix. in this regard, it is preferred that the icecrystals be as small as possible because they melt faster and dispersefaster when the beverage is prepared. in addition, the glycerol impartsa relatively small amount of sweetness to the mix. Generally, the amountof glycerol used in the formulation might range from about 0.5-8.0percent. In cocktail mixes, the amount of glycerol should preferablyrange from about 3-5 percent; a larger amount than this has a tendencyto impart'an undesirable taste to a cocktail mix. When used for makingmixes for other beverages however, greater amounts of glycerol arepreferred and can be tolerated. Other polyols might also be used ascryoscopic' modifiers in lieu of the glycerol if desired. Propyleneglycol for example, might also be used; it has been found however, thatthe use of this ingredient is limited to less than about 1 percent, asamounts in excess of this, tend to impart a somewhat bitter flavor tothe mix.

Edible acidulents are included in the formulation for imparting a sourtaste to the mix, and for lowering the pH of the mix, preferably to arange of about 2.0-4.0 when it is intended for use as a cocktail mix. ithas been found that favorable results are obtained by using citric acid,in a range of about -4 percent. Other edible acidulents such as tartaricacid, adipic acid, fumaric acid, and malic acid for example, might beused with favorable results as well.

A number of other commercially available ingredients might also beincluded in the formulation. Such ingredients might include a smallamount of a buffering salt such as sodium citrate for example, whencitric acid is used as the acidulent. The amount might vary from about0-0.5 percent. If a different acidulent is used, its correspondingbuffering salt should be used, or a base that reacts with the acid toform the salt of that acid.

A small amount of one or more natural or artificial flavoringingredients derived from citrus fruit such as lime, lemon, or orange,might also be included; as well as other flavorants derived from othersources. The amount of such an ingredient might vary from about 0-1 .0percent, and it can be in liquid or powder form. Preferably, thepowdered flavorant is spray dried onto a gum base.

A small amount, e.g., 0-1 percent, of a foaming agent such topping onthe cocktail when it is mixed with the alcohol. If

preferred, a small amount of an edible glycoside, such as saponin, mightbe used as the foamant. On the other hand, in some instances it might bepreferred to'use a small amount of an antifoaming agent in the mix,instead ofa foaming agent. in addition, in some instances it might bedesired to use a clouding'agent, such as an emulsified vegetable oil, oran emulsified brominated vegetable oil, in the formulation.

If a preservative is desired, 0.1 percent or less of sodium benzoatemight be included as the preservative. In addition, a very small amountof a general purpose emulsifier might be desired in certain of themixes; an antioxidant such as erythorbic acid might be included; athickener such as methylcellulose might be desired; and one or more fooddyes or colorants might be included to render a desired color to themix,- and ultimately the beverage. Finally, in some instances, it maybe.

desirable to include a small quantity of carrageenan in certain mixes;such an ingredient seems to help control the crystal size of the iceparticles. I

it should be recognized that not all of the above ingredients arenecessary, and that there may be a number of other ingredients whichmight be added so as to vary the flavor of the cocktail. The presence ofat least water, glycerol, a flavoring ingredient, sucrose, and/ordextrose should be present in vari-.

ous amounts for making a variety of different flavored beverage mixes.

While the general procedure for making the beverage mix might vary, apreferred procedure involves placing the required amount of water in amixing container or bowl, adding the sucrose, glycerol, and suchingredients as liquid flavorants and the antifoaming ingredient (ifincluded), and slowly mixing the ingredients together. A preblendcomprised of the dextrose, powdered flavorants, acidulent, salt, anddyes, is formed separately, and slowly added to and mixed with,.the

ingredients in the mixing container to form a liquid mix. While thedextrose might be added with the sucrose, it serves as a carrier forsome of the other ingredients forming the preblend. If a preservative isused, it should preferably be added to the mix before the acidulent; ifthe acid, e.g., citric acid, is added to the mixture beforethepreservative, e.g., sodium benzoate, benzoic acid is formed, andit isdifficult to disperse and blend with the other ingredients.

The liquid is packaged in individual containers having a prescribedsize, e.g., 2 ounces, and stored either at room temperature, or undersubfreezing conditions. While the size of the package might vary, it ispreferred that the quantity be such that the contents of a singlepackage can be combined with a prescribed amount of a liquid'ingredient,such as an alcoholic distillate to form a desired chilled cocktail. ithas been found for example, that a package containing about 2 ounces ofthe mix, when combined with about l 9% ounces of alcohol results in aflavorful cocktail. If a soft drink beverage is desired, the contents ofa package or container are combined with a predetermined amount of waterfor form a chilled beverage. Preferably, the ratio of mix to water ofsuch a soft drink is about three parts of mix to about one part ofwater. Such a ratio results in a beverage orproduct which is quiteslushy, very cold, and very refreshing; in other words, a chilled, icecrystal-containing product is obtained. For convenience purposes, anarrow, elongated flexible packet might be used; such a packet whenfilled resembles a somewhat flattened cylinder, which can readily beemptied by opening one end and squeezing the contents out throughtheopen end.

Prior to using the herein described beverage mix, the prepackaged mix isplaced in a freezer. As the liquid cools, ice crystals begin to form ata temperature ranging from about 2025 F., depending upon the proportionsof ingredients used. As ,noted above, the preferred temperature of mostfreezers ranges from approximately l5 to +10 F. At this temperaturelevel, the contents within the package remain in a frozen slush'form,rather than in a solid'fro'zen state. in other words, the water isformed into small ice crystals, but the syrup comprised of the glycerol,sucrose, and/or dextrose, becomes more concentrated and remains in anonfrozen state or supercooled condition. By lowering the temperature toapproximately 20 to -2S F., the syrup will become unstable with respectto supersaturation, and will'begin to form sugar crystals as well; suchtemperatures however, are colder than normal operating temperaturesexisting in most home freezers. V

When a chilled beverage such as a cocktail is desired, a single packagecontaining the frozen slush mix is removed from the freezer, the packageopened, and the contents placed in a cocktail glass, shaker,- orblender. Depending on the freezer temperature, it might be expeditiousand/or necessary to knead the contents within the package slightlybefore the contents are removed therefrom; this softens up the slushslightly and permits easier removal from the :package. The requiredamount of alcoholis then placed in the cocktail glass, the con-' tentsmixed slightly, gamishments added (if desired), and the cocktail is thenready for serving and consumption. The temperature of such a cocktailmight range from about l826 F.; in comparison, cocktails chilled byusing ice cubes normally have a temperature ranging from about 28-30 F.

In a similar manner, "a slushy nonalcoholic product is formed bycombining the contents of a package containing the frozenslush mix witha relatively small amount of water. For convenience purposes and forillustrative purposes, 6 ounces of the mix are placed in an 8-ouncecarton, and then subjected to freezing conditions. By adding 2 ounces ofwater to the partially frozen contents within the carton, and stirringor mixing with a utensil, a slushy product or;beverage is obtained whichis ready for consumption.

The invention will be better understood by reference to the followingexamples: y s

EXAMPLE 1 A whiskey sour cocktail mix was prepared from the followingingredients:

Ingredients Percent by Weight Water 65.12 Sucrose 18.00 Dextrose 10.00Glycerol 4.00 Citric acid 2.30 Foaming agent 0.17 Lemon flavoring-powder0.16 Sodium citrate 0.10 Preservativesodium benzoate 0.10 Clouding agent0.05 Colorant Trace A liquid cocktail mix was formed by combining thewater, sucrose, glycerol, preservative, and clouding agent together in amixing container, and mixing them together until all the ingredientswere blended. A preblend, comprised of the dextrose, citric acid, sodiumcitrate, foaming agent, powdered flavoring, and colorant, was formed andslowly combined with the ingredients in the mixing container. After allthe ingredients had been mixed together, the liquid mix was packaged inindividual packets containing about 2 ounces of the mix, and the packetswere stored in a freezer at a temperature of about l0 F.

A chilled whiskey cocktail was formed by removing one of the packetsfrom the freezer, opening one of its ends, and squeezing the now-frozenslush, into a cocktail glass. One and one-half ounces of whiskey werealso poured into the cocktail glass, the ingredients gently stirred, anda red cherry added as a garnishment. The resulting chilled cocktail hada temperature of about F., it had a pleasing flavor, it had a smallfrothy foam or head adjacent the top surface, and it was simple andconvenient to prepare.

EXAMPLE 11 A daiquiri cocktail mix was prepared from the followingingredients:

Ingredients Percent by Weight Water 64.02 Sucrose 19.00 Dextrose 10.00Glycerol 4.00 Citric acid 2.21 Sodium citrate 0.28 Foaming agent 0.20Lime flavoringpowder 0.12 Preservativcsodium benzoate 0.10 Cloudingagent 0.05 Lemon flavoring-powder 0.02 Colorant Trace A cocktail mix wasprepared in the same general manner described in Example 1. A preblendcomprised of the dextrose, citric acid, sodium citrate, foaming agent,lemon and lime flavorants, and colorant, was formed and then added tothe other ingredients previously combined and mixed together. Thecocktail mix when packaged in 2-ounce packages remained in a frozenslush form when stored at a temperature of about 1 0 F. A chilledcocktail was prepared by mixing the contents of a packet with 1% ouncesof rum, in the manner described in Example 1, to produce a cocktailhaving an appetizing appearance, and a refreshing and agreeable flavor.

EXAMPLE 111 A gimlet cocktail mix was prepared from the followingingredients:

Ingredients Percent by Weight Water 64.39 Sucrose 17.00 Dextrose 12.00Glycerol 4.00 Citric acid 2.30

Sodium citrate 0.16 Preservutivc-uodium hcnznute 0.10 Limefluvoringliquid 0.05 Colorant Trace Antifoamunt Trace A gimlet cocktailmix was prepared by combining and slowly mixing a preblend formed of thedextrose, citric acid, sodium citrate, and colorant, with the otheringredients previously blended together. The cocktail mix was packagedin 2- ounce containers, andfrozen into a slush form. A vodka gimlet,prepared by mixing the frozen slush ingredients with 1% ounces of vodka,was considered pleasing and palatable. 1f preferred of course, gin couldhave been substituted for the vodka.

EXAMPLE IV A margarita cocktail mix was prepared from the followingingredients:

Ingredients Percent by Weight Water 65.17 Sucrose 18.00 Dextrose 10.00Glycerol 4.00 Citric acid 2.30 Sodium citrate 0.16 Citrusflavoringliquid 0.22 Preservative-sodium benzoate 0.10 Clouding agent0.05 Colorant Trace A cocktail mix was prepared by following the samegeneral procedures set forth above, in that a preblend comprised of thedextrose, citric acid, sodium citrate, and colorant, was combined withthe other ingredients to form a cocktail mix which was stored in afrozen slush form at about l0 F. A packet of about 2 ounces of thefrozen slush was combined with about 1% ounces of tequila to form aflavorful margarita cocktail.

EXAMPLE V A daiquiri cocktail mix was prepared from the followingingredients:

A cocktail mix was prepared by following the same general proceduredescribed above in Examples 1 & 11. As noted in the formulation, asubstantially larger amount of dextrose was used and a smaller amount ofsucrose was used, than that shown in Example 11. A daiquiri cocktailmade from a mix comprised of this formulation, did not exhibit quite assweet flavor characteristics, as one made by using the formulation shownin Example 11. In both instances however, satisfactory cocktails wereobtained.

EXAMPLE V1 A mai tai cocktail mix was prepared from the followingingredients:

Ingredients Percent by Weight Water 68.3 B0 Dextrose 22.000 Sucrose5.000 Glycerol 3.000 Citric acid 1.100

Flavoring 0.225 Sodium citrate 0.100 Prcservativc-Sodium benzoate 0.100Clouding agent 0.070 Erythorbic acid 0.015 Colorant 0.010

A mai tai cocktail mix was prepared in substantially the same mannerdescribed above, after which it was placed in a freezer at about F. Achilled cocktail was thereafter formed by combining a packet of about 2ounces of the frozen slush with 1% ounces of rum.

EXAMPLE Vll A Tom Collins cocktail mix was formed from the followingingredients:

Ingredients Percent by Weight Water 68.280 Sucrose 25.000 Glycerol 3.000Citric acid 2.300 Dextrose 1.000 Lemon juice 0.110 Sodium citrate 0.100

Prcscrvative Sodium bcnzoate 0.100 Lemon Flavoring powder 0.90Erythorbic acid 0.015 Colorant 0.005

A Tom Collins cocktail was prepared by combining a package containingabout 2 ounces of the above frozen slush ingredients with about 1 /2ounces of gin.

EXAMPLE Vlll A cherry-flavored beverage mix was formed from thefollowing ingredients:

lngrcdicnts Percent by Weight Water 73.994 Dextrose 10.000 Corn syrupsolids 8.000 Glycerol 7.500 Citric acid 0.260

Preservativc sodium benzoate 0.100 Sodium citrate 0.100 Erythurbic acid0.015 Cherry flavoring powder 0.015 Carragcenan 0.010 Colnrant 0.006

A liquid mix was formed by combining and mixing the water, corn syrupsolids, glycerol and preservative together in a mixing container. Apreblend comprised of the remaining ingredients was formed and thencombined with the ingredients in the mixing container. After all theingredients hadbeen mixed, the mix was packaged in quantities of about 6ounces. The mix was stored at room temperature for about days, and about8 hours prior to its intended consumption, it was placed in a freezer atabout 10 F. A chilled slushy cherryflavored beverage or product wasformed by combining 6 ounces of the frozen slush ingredients with about2 ounces of water. The resulting product remained in a somewhat slushyform for several minutes, it was very cold, and very tasty andrefreshing.

The above examples illustrate several specific types of chilledbeverages prepared with a minimum amount of effort. In each instance,the beverage was prepared by merely removing a prepackaged amount ofafrozen slush beverage mix from a freezer, and combining and mixing itwith a prescribed amount of a liquid ingredient. It should be realizedthat the specific ingredients used in the beverage mixes might vary, andthat the specific amount ofeach ingredient used in a given mix mightvary somewhat. As pointed out hereinbefore, certain amounts of water,glycerol, and some sweetening ingredient such as sucrose, dextrose, cornsyrup, and/or corn syrup solids, are necessary in order to achieve aliquid mix which will remain in a frozen slush form under conditionsexisting in a typical home freezer. One or more of certain otheringredients provide the desired flavor characteristics, preservationcharacteristics, appearance characteristics, and the like.

In the above description, a disclosure of the principles of thisinvention is presented, together with some of the specific examples bywhichthe invention may be carried out.

Now, therefore, we claim:

l. A process for making a beverage mix composition suitable forcombining with at least one other ingredient to form a chilled beverage,which comprises forming a liquid mix from ingredients consistingessentially of 60-80 percent water, an edible cryoscopic modifier, andan acidulent, and at least one flavorant, said cryoscopic modifierconsisting of 0-25 percent sucrose, 0-25 percent dextrose, 0-10 percentcorn syrup, and

' 0.5-8 percent glycerol, based on the total mix, said cryoscopicmodifier comprising 20-40 percent of the mix, packaging said mix incontainers of prescribed size, and subjecting said package mix tofreezing temperature conditions, the cryoscopic modifier being presentin such proportions that thecomposition will remain in a frozen slushform within a temperature ranging from about 1 5 to +20 Fahrenheit.

2. The process of claim 1 wherein said mix includes an acidulent salt,citrus flavoring, and a preservative, said mix being formed by combiningand blending a preblend containing at least the dextrose and theacidulent with the other ingredients.

3. A beverage mix composition for combining with an alcoholic distillateto form an alcoholic cocktail, said mix ingredients consistingessentially of water, an edible cryoscopic modifier, an acidulent, and aflavorant, said cryoscopic modifier consisting of O-25 percent sucrose,0-25 percent dextrose, 0-10 percent corn syrup, and 0.5-8.0 percentglycerol, based on the total mix; said cryoscopic modifier comprising atleast 25 percent of the mix; the presence of said cryoscopic modifiercausing the mix to remain in a frozen slush form within a temperatureranging from about -l5 to +20 F.

4. The composition of claim 3 wherein it includes a preservative.

5. The composition of claim 3 wherein'it includes 0-3 percent citricacid, O0.5 percent salt, 0-1 .0 percent citrus flavoring, O1.0 percentfoaming agent, and 0-0.1 percent preservative.

6. The composition of claim 3 wherein it is contained in a flexiblepacket which permits the ingredients when in a frozen slush form to bekneaded and readily removed from, the packet when said packet is opened,the contents of a single packet when combined and mixed with saidalcoholic distillate, resulting in a chilled beverage ready forconsumption.

7. The product of claim 3 wherein the temperature of the resultingchilled cocktail ranges from about l826 F.

8. The product of claim 7 wherein it includes about 1% ounces ofsaiddistillate and about 2 ounces ofsaid mix.

9. A process for making a beverage mix composition for combining with analcoholic distillate to form an alcoholic cocktail which comprisesforming a liquid mix from ingredients consisting essentially of water,an edible cryoscopic modifier, an acidulent and a flavorant, saidcryoscopic modifier consisting of 0-25 percent sucrose, 025 percentdextrose, 0-10 percent corn syrup, and 0.58.0 percent glycerol, based onthe total mix, said cryoscopic modifier comprising at least 25 percentof the mix; packaging said mix in containers of prescribed size; andsubjecting said package mix to freezing temperature conditions; thepresence of said cryscopic modifier causing the mix to remain in afrozen slush form within a temperature ranging from about -1 5 to +20 F.

2. The process of claim 1 wherein said mix includes an acidulent salt,citrus flavoring, and a preservative, said mix being formed by combiningand blending a preblend containing at least the dextrose and theacidulent with the other ingredients.
 3. A beverage mix composition forcombining with an alcoholic distillate to form an alcoholic cocktail,said mix ingredients consisting essentially of water, an ediblecryoscopic modifier, an acidulent, and a flavorant, said cryoscopicmodifier consisting of 0-25 percent sucrose, 0-25 percent dextrose, 0-10percent corn syrup, and 0.5-8.0 percent glycerol, based on the totalmix; said cryoscopic modifier comprising at least 25 percent of the mix;the presence of said cryoscopic modifier causing the mix to remain in afrozen slush form within a temperature ranging from about -15* to +20*F.
 4. The composition of claim 3 wherein it includes a preservative. 5.The composition of claim 3 wherein it includes 0-3 percent citric acid,0-0.5 percent salt, 0-1.0 percent citrus flavoring, 0-1.0 percentfoaming agent, and 0-0.1 percent preservative.
 6. The composition ofclaim 3 wherein it is contained in a flexible packet which permits theingredients when in a frozen slush form to be kneaded and readilyremoved from the packet when said packet is opened, the contents of asingle packet when combined and mixed with said alcoholic distillate,resulting in a chilled beverage ready for consumption.
 7. The product ofclaim 3 wherein the temperature of the resulting chilled cocktail rangesfrom about 18*-26* F.
 8. The product of claim 7 wherein it includesabout 1 1/2 ounces of said distillate and about 2 ounces of said mix. 9.A process for making a beverage mix composition for combining with analcoholic distillate to form an alcoholic cocktail which comprisesforming a liquid mix from ingredients consisting essentially of water,an edible cryoscopic modifier, an acidulent and a flavorant, saidcryoscopic modifier consisting of 0-25 percent sucrose, 0-25 percentdextrose, 0-10 percent corn syrup, and 0.5-8.0 percent glycerol, basedon the total mix, said cryoscopic modifier comprising at least 25percent of the mix; packaging said mix in containers of prescribed size;and subjecting said package mix to freezing temperature conditions; thepresence of said cryscopic modifier causing the mix to remain in afrozen slush form within a temperature ranging from about -15* to +20*F.